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KMID : 0664320020080020154
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Journal of the Korean Dietetic Association
2002 Volume.8 No. 2 p.154 ~ p.162
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A Study on Garlic Utilization Practice of Business and Industry Foodservice - Menu Analysis , consumed quantity of garlic and its content in each meal -
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Bae Hyeon-Ju
Chun Hui-Jung
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Abstract
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This study was performed in order to measure consumed quantity of garlic and its content in each meal. Statistical data analysis was performed utilizing SAS package program. The results of this study can be summarized as followed ; 82% of foodservice surveyed has served garlic seasoned with soy sauce or vinegar etc. Kimchis was included in each meal in 98% of them and only 13.7% of them served Kimchis made by themselves. The Unit price of meal makes significant differences in the number of side dishes and the serving frequency of beverages and rice cakes. The content of garlic in meal were 2.6g in Soups, 2.9g in Stews, 1.9g in Namuls, 2.4g in Panbroiled foods, 3.0g in Hardboiled foods, 4.0g in Smothered dishes, 3.7g in Kimchis, respectively. Consumed garlic quantity makes significant differences by unit price of meal and consumption style of Kimchis(p<0.05).
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KEYWORD
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consumption, foodservice, garlic, unit price
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